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When I began my career at the Taj Mahal Hotel in Bombay some thirty-eight years ago, the most popular canapé item in banqueting at its restaurant was the chilli cheese toast – a spicy relative of the Welsh rarebit. Indians are habituated abusers of every cuisine and this creativity gets the taste buds tingling. I know you will make your own versions too, go for it! I am no purist, so add cayenne pepper as some do, or chilli powder as others do.
You can make a quick fresh corinader, mint and tomato chutney to serve with this recipe by blending together the leaves from a small bunch of mint and coriander in a blender or food processor, along with a pinch of sea salt and handful of chopped tomatoes. Any leftover rarebit mix will keep well for 3–4 days in the fridge, stored in an airtight container which must be closed only when the mixture is totally cold. When cold it will apply like a firm spread but will still taste amazing. You can use it to stuff escalopes, chicken breast, croquettes and so on; when you cook you get the cheese oozing out.